| Bubbling in eight 60 gallon barrels from local wineries, Draper brewer Sam Eslinger is fermenting Belgian sour beer. The process requires patience--Sam is fermenting the beer for 12 months using a Belgian Golden Ale yeast, which is a traditional lambic without fruit. Then after a year in the barrel, he will use plums and pears from the Tenmile Draper Brewery estate and cherries from the nearby Brosi Orchards in Winston. Alas, Sam’s sours won’t be ready in time for Roseburg Beer Week+, but his cask ale will be good to go! |  |
